Low Iodine Lamb Burger with Mint & Herb Slaw
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground lamb
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- Ā¼ cup fresh mint leaves, finely chopped
- 2 tbsp fresh parsley, finely chopped
- Ā½ tsp ground turmeric
- 1 tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 tbsp coconut oil
For the flatbreads
- 1 cup cassava flour
- 2 tbsp tapioca starch
- Ā½ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 2 tbsp olive oil
- Ā½ cup warm water
For the slaw
- 1 cup cucumber, thinly sliced into half-moons
- 1 cup red cabbage, thinly shredded
- 2 tbsp fresh mint leaves, torn
- 2 tbsp fresh parsley, roughly chopped
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- Ā¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the ground lamb, minced garlic, grated ginger, chopped mint, chopped parsley, turmeric, and 1 tsp sea salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute ā do not overwork. Divide into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb. Refrigerate for 15 minutes.
- 2
While the patties rest, make the flatbreads. In a small mixing bowl, whisk together the cassava flour, tapioca starch, and 1/2 tsp sea salt. Add the olive oil and warm water, and stir until a soft, pliable dough forms. Divide into 4 equal balls.
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